Canned Pumpkin

1. Clean pumpkins and cut tops off
2. Remove guts and seperate out seeds (for making Pumpkin Seeds)
3. Cut off bottom and slice into quarters
4. Thoroughly scrape the insides of quarters.
5. Slice into 1 inch strips (makes next step easier)
6. Peel of outside
7. Dice into 1 inch cubes
8. Cover in water and bring to boil (only needs to boil for a minute or 2)
9. Put in cans and process at 11psi for 55 minutes pint or 90 minutes quarts

Next year, look at some of these: http://www.epicurious.com/expert-advice/best-pumpkins-for-pie-article

Canning 3 pumpkins makes 11 jars. So probably better to do 5 pumpkins and be able to load up the canner.

2023: I did 6 pie pumpkins, but they were on the larger side, about 10" across. It took about 1:45 to cut into quarters and separate seeds. It probably took another 1:30 to peel. The diced pumpkin completely filled the pressure cooker. Produce 6 cups of seeds. Would have made at least 36 pint jars.

2025: Consistent with above. Slightly less seeds (5 C) 39 pint jars (14Q, 10p)